Biscoff Cheesecake Bars
With a sweet, crunchy, cinnamony Biscoff cookie crumb crust and a creamy, fluffy, no-bake cookie butter cheesecake filling, these Biscoff Cheesecake Bars are ready in about 30 minutes! They're strong on cookie butter!
Servings 16 bars
Ingredients
For Biscoff Crust:
- 2 1/2 c. Biscoff cookie crumbs It will be about 1 1/2 8-oz. sleeves of cookies
- 2 tbsp. sugar
- 6 tbsp. butter melted
For Biscoff Cheesecake:
- 12 oz. reduced-fat cream cheese softened
- 1 1/2 c. cookie butter
- 1 1/4 c. powdered sugar
- 1 - 8 oz. container whipped topping thawed
Instructions
For Biscoff Crust:
- In a large bowl, stir together cookie crumbs, sugar, and butter, until well-combined.
- Press into the bottom of a parchment paper or foil-lined 9-inch square pan (8-inch would work too).
- Bake at 350 degrees for about 10 minutes, or until crust is firm and set.
- Remove from heat, and cool completely on a wire rack.
For Biscoff Cheesecake:
- In a large mixing bowl, beat cream cheese, cookie butter, powdered sugar, and whipped topping.
- Beat until smooth.
- Spread evenly into crust.
- Refrigerate until chilled, at least 30 minutes.
- Cut and serve!